In A Pickle

No sooner had I posted my recipe for my now world famous (it is on the web, it must be famous) Chickpea and Potato curry, that I had a request from Kel for the Brinjal Pickle that I also make.

Just because I like you all, here is the recipe. I can’t remember where I got the recipe, but I do know it was out of a library book about preserving & pickling. The jars back centre and right are the result of the recipe listed below. The small jars contain my Hot Chilli Chutney (hotter than hot English mustard) and the other two contain my Green Tomato Pickle. And no, I am not posting the recipes for the other pickle and chutney tonight!

Brinjal Pickle
Makes about 3 litres – This hot pickle is naturally excellent with curries or cold meats.

1 kg eggplant (aubergine)
2 tablespoons salt
5 large onions, sliced
2 cups oil
1 teaspoon ground coriander
1 teaspoon cumin
3 tablespoons turmeric
100 g root ginger, grated
100 g green chillies, finely chopped
75 g garlic, crushed
100 g sultanas
750ml malt vinegar

1. Cut the eggplant into small cubes, leaving the skin on. Sprinkle with the salt and let stand for at least 6 hours, then drain well.

2. Gently fry the onions in the oil, without browning, until limp. Add the spices, ginger, chillies and garlic and gently fry, stirring, for a few minutes. Add the sultanas, vinegar and eggplant and continue cooking until the eggplant is tender.

3. Spoon into hot, sterilised jars and seal.

I used home grown onions and eggplant, and it tastes sensational.

Three posts in one day. What a marathon! Now go to bed.


  1. says

    Yum – that looks delicious! I love spicy Indian food at the best of times, and homemade, well!

    I just wish I didn’t have to avoid it so much – I can’t east spicy food on the days I have to sing in choir, due to being vaguely courteous to my fellow choristers!

  2. says

    Thanks Gavin,
    Going to make the curry tonight and can’t wait to try the pickle when the eggplants come into season. Will let you know if I can find Australian coconut milk. Will check Macro in Black Rock.
    Thanks again.

  3. says

    Interesting curry recipe, quite different from mine. Have you managed to find a source of Australian basmati rice, or would that be an oxymoron? It’s not quite the same without basmati is it.

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